Directions

1. Preheat the oven to 225ºC.
2. Place a small cast iron skillet on the unlit side of the grill, similar in size to the provolone cheese piece, while it heats up. In the meantime, prepare the chimichurri.
3. In a blender or food processor, add one by one: garlic clove, fresh parsley, fresh oregano, olive oil, red wine vinegar, salt & pepper, and chili flakes. Blend until nearly smooth, pulsing 25 to 30 times and scraping down the sides occasionally.
4. Lightly coat one side of the cheese with olive oil. Place it oil-side down in the cast iron skillet. Roast until the edges soften and start to melt, for about 30 seconds to 1 minute. Flip the provolone over using a thin metal spatula, with the oiled side facing up.
5. Cover and continue roasting until the cheese becomes very soft and melty, for an additional 6 to 8 minutes. Carefully move the skillet to a heat-proof plate or surface. Drizzle some chimichurri on top and serve immediately with crusty bread, accompanied by the remaining chimichurri on the side.